2 pounds pitted, quartered apricots
1 3/4 cups sugar
Zest of 1 lemon plus 1 tablespoon lemon juice
1 teaspoon vanilla bean paste or 1/2 vanilla bean, split lengthwise and seeds scraped (see Cook's Note)
If using the vanilla bean half, add the seeds and the pod to the mixture before cooking; remove the pod before storing the jam. If you're looking for a change of pace, try adding 3 thyme sprigs wrapped in cheesecloth to the mixture after macerating; remove before storing. This savory addition makes it a great glaze for grilled chicken or pork or as an accompaniment to a cheese board.